Mexican Gumbo Tortilla Soup
Family Tested & Approved
15.5 oz. medium chunky tomato salsa
32 oz. chicken broth
Prepare Spanish rice as directed on package.
Cut chicken breast into chunks. Brown the meat until tender.
Combine salsa, chicken broth, black beans and Spanish rice together with the chicken breast. Simmer.
While the Gumbo is simmering, cut the corn tortillas into strips. Drop the strips into hot oil and cook until lightly browned and crispy. Drain on paper towels.
After the Gumbo is thoroughly heated, serve with tortilla strips added to the top. Avocado and sour cream to taste.